Get ready to tantalize your taste buds with the irresistible flavors of Paleo Keto Instant Pot Carnitas! This mouthwatering Mexican dish is not only packed with bold spices and tender pork, but it's also a breeze to prepare, thanks to your trusty Instant Pot. In just over an hour, you can serve up a feast that’s perfect for meal prep, family dinners, or a festive gathering. Whether you're following a keto lifestyle or simply craving something delicious, these carnitas will have everyone coming back for seconds. Dive into this recipe and discover how easy it is to create a dish that’s bursting with flavor and health benefits!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- Juice of 1 lime
Instructions
- Begin by preparing the ingredients. Cut the pork shoulder into 1-2 inch chunks for even cooking. Chop the onion and mince the garlic cloves.
- In a large mixing bowl, combine the chili powder, cumin, oregano, salt, and black pepper. Mix well to create a spice rub.
- Rub the spice mixture evenly over the chunks of pork shoulder, ensuring each piece is well-coated. This will enhance the flavor of the carnitas.
- Turn on the Instant Pot and set it to the 'Sauté' function. Allow it to heat up for a few minutes.
- Once hot, add a small amount of oil (if desired) and sauté the chopped onion for about 2-3 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 30 seconds, stirring frequently to prevent burning.
- Add the seasoned pork shoulder chunks to the Instant Pot, and sear them on all sides for about 5-7 minutes. This step adds depth to the flavor.
- Pour in the chicken broth and the juice of one lime, scraping the bottom of the pot to deglaze and release any browned bits.
- Close the Instant Pot lid, ensuring the valve is set to the 'Sealing' position. Set the pot to 'Manual' or 'Pressure Cook' on high pressure for 60 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10-15 minutes before switching the valve to 'Venting' to release any remaining pressure.
- Carefully open the lid and use tongs to remove the pork shoulder chunks from the pot. Place them in a large bowl.
- Using two forks, shred the pork into bite-sized pieces. If desired, you can also use a hand mixer for quicker shredding.
- Optional: For crispy carnitas, spread the shredded pork onto a baking sheet and broil in the oven for 5-10 minutes until the edges are crispy.
- Serve the carnitas warm, garnished with fresh lime wedges, cilantro, and any other toppings of your choice. Enjoy your Paleo Keto Instant Pot Carnitas!
Tips
- Choose the Right Cut: Opt for a well-marbled pork shoulder for the best results. The fat will render during cooking, keeping the meat juicy and flavorful.
- Marinate for Extra Flavor: If time allows, let the seasoned pork shoulder marinate in the spice rub for a few hours or overnight in the refrigerator. This will deepen the flavors even more.
- Sear for Depth: Don’t skip the searing step! Browning the pork before pressure cooking adds a rich, caramelized flavor that elevates your carnitas.
- Use Fresh Ingredients: Fresh garlic and lime juice make a significant difference in taste. Always opt for fresh when possible for the best flavor.
- Crisp It Up: For that perfect crispy texture, spread the shredded pork on a baking sheet and broil it in the oven for a few minutes after cooking. This step adds a delightful crunch that contrasts beautifully with the tender meat.
- Customize Your Toppings: Serve your carnitas with a variety of toppings such as diced onions, fresh cilantro, avocado, or a zesty salsa to cater to everyone's taste preferences.
- Leftover Magic: If you have leftovers, they make a fantastic filling for tacos, burrito bowls, or salads. Enjoy the versatility of this dish throughout the week!
Nutrition Facts
Calories: 341kcal
Carbohydrates: g
Protein: 32g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 96mg
